Dinner Diary

Crunchy Cod Fillets

My kids love firm white fish, simply prepared, which is great because fish fillets are so quick to cook. To serve, I mixed up a simple "tartar sauce"; mine is just mayonnaise, mustard and capers, mixed and tasted and adjusted until I like how it tastes. I followed a recipe from Anna's Table for the fish, substituting plain ole bread crumbs for the panko.

First I preheated the oven to 425F, then I prepared 3 bowls: one with flour seasoned with salt and pepper, one with a beaten egg and one with the bread crumbs. I patted my cod fillets dry then dredged them in the flour mixture.

Next I coated with the egg, using the same hand to do all of this so that I have one hand clean if I need it.

Finally, I dredged the fillets through the bread crumbs and laid them on top of a cooling rack that I had set in a rimmed baking sheet. I drizzled the fish with olive oil and baked at 435F for 10 minutes. Then I dropped the oven temperature to 350F and baked for 10 minutes more. Served the fish fillets hot with the sauce, a vegetable and some bread (I actually made a sandwich out of mine, on naan with the sauce and some arugula).

About The Author

Kim Walker

Kim Walker began writing a personal food blog in 2003 while working as a copy editor in New York City. After leaving her office job to stay home with her newborn son in 2004, her cooking style (and her life, of course) changed. She now lives in the Bay Area with her three picky eaters: one husband and two children, ages 3 and 7.

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